Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary. Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth.
Add coconut flakes and mix until evenly coated/blended.
Drop big tablespoons full of the coconut mix on a parchment paper or baking sheet. This should make ~20-21 nests. Watch video for reference.
Place 4 mini eggs on top of each coconut nest.
Place the coconut nests in the refrigerator. They will ready to eat in 30 minutes.
May be stored in an airtight container up to a week at room temperature.